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Happy Vegan: Easy plant-based recipes to make the whole family happy
by Fearne CottonAt last! Easy plant-based recipes to make the whole family happy.'Whether you're a fully-fledged and dedicated vegan, someone that eats vegan when cooking at home but veers off when out and about, or completely new to vegan food, I hope you enjoy the process of recreating these recipes and ultimately of eating the finished results' Fearne xSo, what's a Happy Vegan? One that's well fed, well-nourished and satisfied by the delicious and innovative plant-based recipes they're cooking ...With simple recipe hacks and flexible options, delicious classics and fresh ideas, Happy Vegan will inspire you to eat plant-based food full time, part time or any time. It's packed with comforting, easy-to-make dishes that will become your everyday favourites and go-to fridge raiders.Recipes include ideas to start the day right, for lunch on the go, some long and lazy slow cooking, dishy dinners, sharing feasts, party time and irresistible sweetest things. From burgers to brownies, casseroles to cakes, Happy Vegan shows you that vegan food is for everyone ... and you won't even notice there's no meat or dairy. Just happy faces.PRAISE FOR FEARNE COTTON'S COOKBOOKS:'... easy ways to feed everybody and put a smile on their faces while you're at it' Sunday Mirror'Congrats on your brill new book!' Jamie Oliver
Happy Vegan: Easy plant-based recipes to make the whole family happy
by Fearne CottonAt last! Easy plant-based recipes to make the whole family happy.'Whether you're a fully-fledged and dedicated vegan, someone that eats vegan when cooking at home but veers off when out and about, or completely new to vegan food, I hope you enjoy the process of recreating these recipes and ultimately of eating the finished results' Fearne xSo, what's a Happy Vegan? One that's well fed, well-nourished and satisfied by the delicious and innovative plant-based recipes they're cooking ...With simple recipe hacks and flexible options, delicious classics and fresh ideas, Happy Vegan will inspire you to eat plant-based food full time, part time or any time. It's packed with comforting, easy-to-make dishes that will become your everyday favourites and go-to fridge raiders.Recipes include ideas to start the day right, for lunch on the go, some long and lazy slow cooking, dishy dinners, sharing feasts, party time and irresistible sweetest things. From burgers to brownies, casseroles to cakes, Happy Vegan shows you that vegan food is for everyone ... and you won't even notice there's no meat or dairy. Just happy faces.PRAISE FOR FEARNE COTTON'S COOKBOOKS:'... easy ways to feed everybody and put a smile on their faces while you're at it' Sunday Mirror'Congrats on your brill new book!' Jamie Oliver
Happy, Healthy, Strong: The Secret to Staying Fit for Life
by Krissy Cela"This woman will change how you exercise forever"--YOU MagazineFEEL-GOOD FOOD AND FITNESS. UNBELIEVABLE RESULTS.Fitness guru Krissy Cela wants to transform your life with her 360-degree approach to exercise, eating well and mindset, with results that really work.Happy Healthy Strong is a simple and achievable plan that you can do at home, focusing on three key elements for life-long success:- Train Your Brain - to build your mental strength- Fuel Your Life - more than 80 easy, delicious recipes to keep your body strong and satisfied- Move Move Move - over 45 at-home exercises, complete with build-your-own workout guides for every levelLooking after your body and mind is the most important thing you can do for happiness and wellbeing; it means so much more than a number on the scales. Through Krissy's tried-and-tested advice, you will feel great and get results you've never thought possible, with a program you can stick to for life.With Happy Healthy Strong, you can say goodbye to yo-yo dieting, feel great, and live a life that truly empowers you.
HappyBaby
by Robert W. SearsA healthy baby is a HAPPYBABY! From the most respected names in parenting come this definitive book on child rearing the all-natural way. HappyBaby combines decades of medical expertise from Dr. Robert W. Sears, renowned doctor in the Sears family of pediatricians, with the nutritional know-how of Amy Marlow, registered dietitian for the popular HAPPYBABY line of organic baby food. Look no further than between the pages of this jam-packed guide to find answers to critically important questions in the life of your baby, such as: What should I eat when nursing my baby to ensure the most nutritional feedings? What simple tips can help me manage the inevitable stress that comes with a new baby in the house? I'm worried about toxins in my baby's nursery. How can I green the new room? When do I introduce my child to solid foods, and how can I do it in a safe and fun way? How can I develop healthy eating habits in my children? This groundbreaking book offers a proactive, harmonious approach to parenting that's easier, greener, and just plain better for your precious infant or toddler.
HappyBaby
by Robert W. SearsA healthy baby is a HAPPYBABY!From the most respected names in parenting come this definitive book on child rearing the all-natural way. HappyBaby combines decades of medical expertise from Dr. Robert W. Sears, renowned doctor in the Sears family of pediatricians, with the nutritional know-how of Amy Marlow, registered dietitian for the popular HAPPYBABY line of organic baby food. Look no further than between the pages of this jam-packed guide to find answers to critically important questions in the life of your baby, such as:What should I eat when nursing my baby to ensure the most nutritional feedings?What simple tips can help me manage the inevitable stress that comes with a new baby in the house?I'm worried about toxins in my baby's nursery. How can I green the new room?When do I introduce my child to solid foods, and how can I do it in a safe and fun way?How can I develop healthy eating habits in my children?This groundbreaking book offers a proactive, harmonious approach to parenting that's easier, greener, and just plain better for your precious infant or toddler.
Hard Dough Homicide: A Spice Isle Bakery Mystery (Spice Isle Bakery Mysteries #2)
by Olivia MatthewsSomeone in Brooklyn’s Little Caribbean neighborhood has an appetite for murder in Olivia Matthews' Hard Dough Homicide. Spice Isle Bakery owner Lyndsay Murray is always looking for new ways to grow her family’s business. But she already regrets agreeing to host the retirement dinner for local high school principal Emily Smith. The tyrant used to be her mother's boss and they did not get along. Six guests arrive for the celebration, but only five survive. Emily starts convulsing—right after eating the curry chicken—and dies soon after. It’s not long before the police are knocking on Spice Isle’s door, bringing the Murray family back into the heart of another murder investigation—driving away customers in the process. Lyndsay can't help but wonder if this is the end of the bakery, even though it's just begun. She must put aside her reservations about investigating another crime, because the Murrays refuse to go down without a fight.
Hard Seltzer, Iced Tea, Kombucha, and Cider: How to Make Your Own Boozy Fermented Drinks
by Emma ChristensenAn easy and accessible guide to making hard fizzy drinks—from seltzer and iced tea to kombucha and cider—at home from the author of True Brews.&“Emma Christensen&’s latest fermented tour de force is equal parts educational and entertaining, providing a recipe-driven road map to the rapidly expanding drinking world.&”—Joshua M. Bernstein, author of The Complete Beer CourseImagine coming home from the farmers market and making a delicious batch of all-natural Strawberry Hard Kombucha. Or treating yourself to a Blackberry Hard Seltzer after picking a batch of blackberries during an afternoon walk. Or whipping up a few gallons of Mai Tai Hard Iced Tea to share at backyard barbecues this summer. And the best part? These homemade drinks are easy and budget-friendly, and expert homebrewer Emma Christensen has got you covered!Whether you want to recreate your favorite canned drink or flex your own creative muscles with all-natural ingredients, Emma will be with you every step of the way, ensuring every batch is a success. Hard Seltzer, Iced Tea, Kombucha, and Cider is chock full of helpful techniques and tips to make your own fizzy delights in no time. Choose from over 45 recipes organized from basic to adventurous, popular to off-beat, and low-ABV to higher ABV. Recipes include Yuzu-Plum Hard Seltzer, Mint Julep Hard Iced Tea, Blueberry-Pomegranate Hard Kombucha, Mulled Cranberry Hard Cider, and many more.Emma will soon have you strolling the grocery store and wondering &“Will it fizz?&” with everything you see!
Hard Up And Hungry: Hassle free recipes for students, by students
by Betsy BellThis student cookbook stands out from all the others on the market. It doesn't feature baked beans, and it's packed with truly mouthwatering, easy, nutritious recipes. Betsy Bell wrote this book for her children and their friends when they were heading to university. She realised that they all knew little (or nothing) about culinary survival, but that their sophisticated tastes went beyond the standard macaroni cheese and beans on toast recipes that feature in other student cookbooks. So Hard Up and Hungry includes recipes that students will want to make; that are tempting enough to keep them away from the nearest pizza outlet or chip shop. It includes Spaghetti with Fennel and Smoked Bacon, Spinach Frittata, Cod with Olives and Sweet Peppers, Southwestern Burgers, Italian Rice and Beans and sweet treats (including American pancakes and Vodka Jelly). Betsy doesn't forget the basics either: the ultimate Bacon Butty, Boiled Eggs and Baked Potatoes all feature too. The book is also packed with advice on how to store and shop for food inexpensively (including alternatives to supermarkets, and the pros and cons of online shopping). Illustrated throughout with hip black and white photographs and wiro bound, this is the ultimate cookbook for students and anyone who wants to cook fantastic food on a budget.
Harmful Invaders: Eat Them to Beat Them / Dining on Invaders: A Recipe for Trouble (Fountas & Pinnell Classroom, Guided Reading)
by Corey Flannigan Tom CostaNIMAC-sourced textbook
Harnessing Big Data in Food Safety (Food Microbiology and Food Safety)
by Jeffrey M. Farber Rozita Dara Jennifer RonholmBig Data technologies have the potential to revolutionize the agriculture sector, in particular food safety and quality practices. This book is designed to provide a foundational understanding of various applications of Big Data in Food Safety. Big Data requires the use of sophisticated approaches for cleaning, processing and extracting useful information to improve decision-making. The contributed volume reviews some of these approaches and algorithms in the context of real-world food safety studies. Food safety and quality related data are being generated in large volumes and from a variety of sources such as farms, processors, retailers, government organizations, and other industries. The editors have included examples of how big data can be used in the fields of bacteriology, virology and mycology to improve food safety. Additional chapters detail how the big data sources are aggregated and used in food safety and quality areas such as food spoilage and quality deterioration along the supply chain, food supply chain traceability, as well as policy and regulations. The volume also contains solutions to address standardization, data interoperability, and other data governance and data related technical challenges. Furthermore, this volume discusses how the application of machine-learning has successfully improved the speed and/or accuracy of many processes in the food supply chain, and also discusses some of the inherent challenges. Included in this volume as well is a practical example of the digital transformation that happened in Dubai, with a particular emphasis on how data is enabling better decision-making in food safety. To complete this volume, researchers discuss how although big data is and will continue to be a major disruptor in the area of food safety, it also raises some important questions with regards to issues such as security/privacy, data control and data governance, all of which must be carefully considered by governments and law makers.
Harold Dieterle's Kitchen Notebook: Recipes For Modern American Dishes
by Andrew Friedman Harold DieterleMany chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle-- chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef-- pulls back the curtain to give every home cooks a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai, and German influences, this cookbook offers restaurant-caliber dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots, and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Soufflé Cake with Coffee Crème Anglaise*; and many more!
Harold the Iceberg Melts Down (Harold the Iceberg #1)
by Lisa WyzlicAccompanied by Rebecca Syracuse’s bold, whimsical artwork, Lisa Wyzlic’s debut picture book Harold the Iceberg Melts Down is all about the importance of friendship and self-care, perfect for any young reader worried about their planet’s future.Harold is an iceberg... lettuce. (But he doesn't realize the "lettuce" part because part of his sticker has ripped off.) So one day when he sees a documentary about how the icebergs are melting, Harold starts to worry, thinking that he's melting too.As his anxiety grows and grows, and he tries to find a way to stop melting, his fellow food friends try to help him cool down in a different way.
Harriet Roth's Fat Counter (Revised Edition)
by Harriet RothA new revised edition of the bestselling Fat Counternow with updated material on trans fats, carbs, and sugar! Americans have more food choices and more to watch out for than ever. Research suggests that trans-fat, carbohydrates, and sugar can be major diet-busters. It's key to cut down on dietary fat and saturated fat in particular, and watch food labels. In this third revised edition of her bestselling guide, Harriet Roth offers the additional feature of trans fat, sugar and carb counts-and updates her listings to include the newest supermarket products, fast food, and restaurant foods.
Harry's Bar Cookbook
by Harry CiprianiThere is only one Harry's Bar. Located on Venice's Calle Vallaresso, near the Piazza San Marco, this legendary restaurant has been, for five decades, the meeting place for artists, writers, royalty, maestros, divas, celebrities, the very rich, and lots of ordinary--but very wise--Americans and Europeans. Everyone from the Windsors and the Onassises and the Burtons to Cole Porter; Ernest Hemingway, and Joan Crawford has come here for great food, fine drinks, and the incomparable ambiance. Now, to the delight of his legions of customers, Arrigo Cipriani shares his favorite stories about Harry's Bar and its secrets-and reveals for the first time his treasured recipes for the restaurant's most popular dishes. Harry's Bar above all, is a bar. Its distinctive mixed drinks were created by its founder, Arrigo's father, Giuseppe Cipriani, and they remain the social center of the establishment. Therefore, you'll find careful instructions for making the world-famous Belini--the frosty, frothy combination of rose-colored peach elixir and Prosecco (the Italian champagne)--and the secret of making the Montgomery, named by Hemingway himself, which is nothing less than the driest, most delicious martini in the world. Harry's Bar is also famous for its sandwiches-mouth-watering, overstuffed, unique concoctions: pale yellow egg sandwiches spiked with anchovies; chunks of freshly poached chicken or shrimp bound with creamy, newly made mayonnaise. The Harry's Bar club sandwich is a legend in itself, knife-and fork food that's simply superb. But the bar's famous risottos and the dozens of pasta dishes--including ravioli, cannelloni, and tagliolini--are the house specialties. Potato gnocchi and simple country food such as polenta, squid, baccala, and beans are transformed into elegant dishes by skillful chefs. Cipriani also invented the sublime dish known as carpaccio and the glorious risotto alla primavera, brilliant ideas that have been imitated all over the world; the original appear here for the first time. The secret of Harry's Bar is not only its great drinks and magnificent food, but also its extraordinary atmosphere, in which high spirits pour forth happily. Arrigo Cipriani captures this spirit and tradition, and delivers it all in his own inimitable style. The Harry's Bar Cookbook is much more than a cookbook: it's an enduring experience to be savored and enjoyed.
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
by Eric Werner Christine Muhlke Mya Henry Oliver StrandWinner, IACP Cookbook Award for Culinary Travel Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and more The best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen. The food served at Hartwood is “addictive,” says Noma chef René Redzepi, adding, “It’s the reason people line up for hours every single day to eat there, even though their vacation time is precious.” Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavoring elements are simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.
Harumi's Japanese Kitchen
by Harumi Kurihara'A one-woman cookery empire ... she inspires an almost religious devotion in her fans.' - The Times'Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food has both a delicate balance of flavours and a stylish mashing of influences' - The New York TimesIn Harumi's Japanese Kitchen, Harumi Kurihara takes cooking back to basics and shows you how to master Japanese recipes to impress friends and family. With an enticing design and foolproof step-by-step photography, Harumi presents 53 recipes in her trademark approachable style, organized into chapters of Meat & Fish; Vegetables; Rice, Noodles & More; and Desserts. There's also information on ingredients and utensils, making dashi and how to correctly prepare and cook rice.
Harumi's Japanese Kitchen
by Harumi Kurihara'A one-woman cookery empire ... she inspires an almost religious devotion in her fans.' - The Times'Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food has both a delicate balance of flavours and a stylish mashing of influences' - The New York TimesIn Harumi's Japanese Kitchen, Harumi Kurihara takes cooking back to basics and shows you how to master Japanese recipes to impress friends and family. With an enticing design and foolproof step-by-step photography, Harumi presents 53 recipes in her trademark approachable style, organized into chapters of Meat & Fish; Vegetables; Rice, Noodles & More; and Desserts. There's also information on ingredients and utensils, making dashi and how to correctly prepare and cook rice.
Harvard Business Review: Dealing with Drought (HBR Case Study and Commentary)
by Alison Beard Forest L. ReinhardtFrom the November 2016 issue. A farmer debates whether to continue planting or lease his land. By Forest L. Reinhardt, and Alison Beard. Expert commentary by Kim Morison, and Ken LaGrande.
Harvest Kitchen Cookbook
by Gooseberry PatchEnjoy autumn's best family recipes! With over 250 home-style recipes, Harvest Kitchen cookbook is brimming with dishes like cheddar ham pie, caramel sweet potatoes and old-fashioned butterscotch pie. Slow-simmered suppers, Thanksgiving favorites and Halloween treats too!
Harvest Loss in China: Rice, Mechanization, and the Moral Hazard of Outsourcing (The University of Tokyo Studies on Asia)
by Xue Qu Daizo Kojima Laping Wu Mitsuyoshi AndoThis open access book examines food security in China with a specific focus on rice harvesting. As the most populous agricultural developing country, China’s food security is closely related to the world’s food security. An urgent issue internationally, data show that every year, about one-third of food is lost and wasted before it even reaches the market, mainly in less developed countries. To this end, halving the amount of food loss and waste is one of the Sustainable Development Goals. In 2021, the Chinese government issued the Anti-Food Waste Law of the People’s Republic of China, placing a high priority on food loss reduction. Rice, one of the major staple foods, has also received a higher priority in government policy, as it has been deemed required to be “absolutely safe”. In China, rice farmers rely heavily on outsourcing services to complete harvesting, which has led to the rapid development of mechanical harvesting. This book shows that the essence of outsourcing services is a principal–agent relationship in which there is a potential moral hazard, which is considered detrimental to harvest losses. The book analyses the effect of the moral hazard in harvest outsourcing services on rice harvest losses from this principal–agent theoretical perspective. Using the latest nationwide farmer survey, it empirically demonstrates the moral hazard in agricultural outsourcing services and its negative impact on harvest losses, providing suggestions for food loss reduction in China and similar developing countries where agricultural outsourcing services are developing rapidly. Relevant to social science researchers working in areas of food security in connection with the SDGs, and to scholars studying development in China more generally, this is a timely contribution confronting possible means of food loss reduction, in the developing world particularly, in the East, and globally.
Harvest Maine: Autumn Traditions & Fall Flavors
by Crystal Ward KentExperience the fairs, feasts and foliage that herald harvest time in the Pine Tree State. Autumn traditions and flavors come alive in this nostalgic journey through New England's favorite season. Nature lore follows the ways of moose and bear and the great fall migrations of hawks and Monarch butterflies. Old-time fairs still feature horse-pulling, handcrafts and pie-baking contests. Apples, pumpkins and potatoes offer a delectable bounty for the table. Classic recipes for Indian pudding, apple pie, baked beans and brown bread round out this harvest-time sampler. Author Crystal Ward Kent serves up a slice of Maine at its finest.
Harvest Table Cookbook
by Gooseberry PatchWelcome autumn with our bountiful collection of scrumptious seasonal recipes, helpful tips and heartwarming memories.
Harvest: Field Notes from a Far-Flung Pursuit of Real Food
by Max WatmanMax Watman's compulsively readable memoir of his dogged quest to craft meals from scratch. After an epiphany caused by a harrowing bite into a pink-slime burger, Max Watman resolves to hunt, fish, bake, butcher, preserve, and pickle. He buys a thousand-pound-steer--whom he names Bubbles--raises chickens, gardens, and works to transform his small-town home into a gastronomic paradise. In this compulsively readable memoir, Watman records his experiments and adventures as he tries to live closer to the land and the source of his food. A lively raconteur, Watman draws upon his youth in rural Virginia with foodie parents--locavores before that word existed--his time cooking in restaurants, and his love of the kitchen. Amid trial and experiment, there is bound to be heartbreak. Despite a class in cheese making from a local expert, his carefully crafted Camembert resembles a chalky hockey puck. Much worse, his beloved hens--"the girls," as he calls them--are methodically attacked by a varmint, and he falls into desperate measures to defend them. Finally, he loses track of where exactly Bubbles the steer is. Watman perseveres, and his story culminates in moments of redemption: a spectacular prairie sunset in North Dakota; watching 10,000 pheasants fly overhead; eating fritters of foraged periwinkles and seawater risotto; beachside with his son; a tub of homemade kimchi that snaps and crunches with fresh, lively flavor well after the last harvest. With infectious enthusiasm, Watman brings the reader to the furthest corners of culinary exploration. He learns that the value of living from scratch is in the trying. With a blend of down-home spirit and writing panache, he serves up a delectable taste of farm life--minus the farm.
Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants
by Stefani Bittner Alethea HarampolisA beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, bridal gifts, and more.Every garden--not just vegetable plots--can produce a bountiful harvest! This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects using unexpected and often common garden plants, some of which may already be growing in your backyard.Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit: turn tumeric root into a natural dye and calamintha into lip balm. Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next.
Harvesting History: McCormick's Reaper, Heritage Branding, and Historical Forgery
by Daniel P. OttHarvesting History explores how the highly contentious claim of Cyrus McCormick&’s 1831 invention of the reaper came to be incorporated into the American historical canon as a fact. Spanning the late 1870s to the 1930s, Daniel P. Ott reveals how the McCormick family and various affiliated businesses created a usable past about their departed patriarch, Cyrus McCormick, and his role in creating modern civilization through advertising and the emerging historical profession. The mythical invention narrative was widely peddled for decades by salesmen and in catalogs, as well as in corporate public education campaigns and eventually in history books, to justify the family&’s elite position in American society and its monopolistic control of the harvester industry in the face of political and popular antagonism. As a parallel story to the McCormicks&’ manipulation of the past, Harvesting History also provides a glimpse of the nascent discipline of history during the Progressive Era. Early historians were anxious to demonstrate their value in the new corporate economy as modern professionals and &“objective&” guardians of the past. While ethics might have prevented them from being historians for hire, their own desire for inclusion in the emerging middle class predisposed them to be receptive to the McCormicks&’ financial influence as well as their historical messages.